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What You Need:
(To make about 5 dozen cookies)
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½ pound butter (2 sticks), softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 cup shelled hazelnuts, pulverized in an electric blender or with a nut grinder or mortar and pestle
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350°. In a large bowl, cream the butter and sugar together by mashing them against the sides of the bowl with a large spoon until light and fluffy.
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2. Then beat in the eggs one at a time, add the vanilla and continue beating until smooth. Sift the flour into the mixture ½ cup at a time, beating well after each addition. Finally, beat in the ground nuts. Place the dough in a pastry bag or cookie press fitted with a mediumsized star tip.
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3. Pipe the dough out on ungreased baking sheets forming rounds and rings about 1½ inches in diameter, or S-shapes and crescents about 2 inches long, and spacing the cookies 1 inch apart. Bake in the middle of the oven for about 10 minutes, or until the cookies are firm and light brown. With a spatula, transfer them immediately to a cake rack to cool.
The Spritzgeback can be stored for several weeks in tightly sealed jars or tins.
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